Cream Cheese Chicken and Vegetable Soup
(from SallyV’s recipe box)
This is so good! Double the recipe for leftovers.
Source: Mel's Kitchen Cafe Web Site
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Soup
Ingredients
- 2 T. butter
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- Salt & pepper to taste
- 3 cups chicken broth
- 2-3 potatoes, peeled and finely diced
- 1 cup milk
- 4 T. flour
- 1 (8 oz.) cream cheese, room temp.
- 2-3 cooked chicken breasts, diced
Directions
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In a large pot, melt the butter and add the onion, garlic, celery and carrots. Season with salt & pepper. Sauté for 3-4 minutes, until slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 15 minutes.
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In a small bowl, whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly.
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Add the softened cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Adjust salt & pepper to taste.